Fermented fruits and legumes in Africa: production factors and health benefits
TJ Ashaolu - International Journal of Food Science & …, 2024 - Wiley Online Library
Fermentation is an age‐long food processing tool used to preserve and develop functional
foods and beverages. Fruits in particular have a very short shelf life due to their high water …
foods and beverages. Fruits in particular have a very short shelf life due to their high water …
[PDF][PDF] Comparative Effects of Processing on Nutritional Compositions of Chickpea (Cicer arietinum) Flour, and Resultant Implications on Histology of Albino Rats
RT Lawal, GO Oyeleke… - Journal of …, 2024 - journal.hibiscuspublisher.com
This research examined the effects of autoclaved, cooked, and uncooked chickpea flour on
animals with uncooked chickpea flour, commercial feed, and basal diets serving as …
animals with uncooked chickpea flour, commercial feed, and basal diets serving as …
Impact of Chickpea (Cicer arietinum) Processing Techniques on Nutritional Content and Microorganisms Growth from It
RT Lawal, OA Oyegoke, GO Oyeleke… - FUOYE Journal of …, 2023 - fjpas.fuoye.edu.ng
Maintaining human health requires proper nutrition. The effects of heat treatment on the
nutritional and antinutritional makeup of chickpeas (Cicer arietinum). The seeds of Cicer …
nutritional and antinutritional makeup of chickpeas (Cicer arietinum). The seeds of Cicer …
[PDF][PDF] Effects of Fermented Mung Bean IRU on Experimental Animals and its Toxicology Implications
RT Lawal, GO Oyeleke, AD Ishola, JO Odedeji… - explorebioscene.com
The impact of fermentation on the nutritional and vitamin content of fermented mung
bean'iru'as a protein condiment is being investigated. The mung bean was processed into …
bean'iru'as a protein condiment is being investigated. The mung bean was processed into …